How To make Chicken, Potato And Spinach Salad
Ingredients
THE DRESSING:
1
each
egg
3
tablespoon
mustard, grainy
1/4
cup
whipping cream
1
tablespoon
tarragon, fresh, chopped, or 1 tb dried tarragon
3
tablespoon
olive oil
THE SALAD:
1 1/2
pound
potatoes
1/4
cup
vinegar, white wine
2
cup
chicken, diced, cooked
2
tablespoon
oil
4
cup
spinach, fresh, cleaned
Directions:
TO PREPARE THE DRESSING: Combine mustard and the egg in a large mixing bowl, mix well and set aside. Place the cream and dried tarragon leaves in a small saucepan and bring to a boil over medium heat on the stove. Remove from heat and whisk hot cream into the mustard-yolk mixture. If using fresh tarragon, add it now. Slowly whisk in 3 tablespoons olive oil. Set the dressing aside.
TO PREPARE THE POTATO SALAD: Cut unpeeled potatoes into 1-inch pieces. Place in a pot, cover with water and place over high heat on the stove and cook until potatoes are soft. Drain potatoes, place in a mixing bowl, pour over the vinegar, cover and let sit for 5 minutes.
TO PREPARE THE CHICKEN: Heat 2 tablespoons oil in a medium skillet over medium heat, add the chicken, cover and cook, 5 minutes for cooked chicken.
Scrape the chicken into the bowl with the dressing, add the potatoes and mix well. To serve, add spinach to the bowl, mix well and mound on plates.
How To make Chicken, Potato And Spinach Salad's Videos
Spinach Chicken Salad Recipe: Chicken Dinner Recipes (Grilled Chicken Salad)
How to make a Spinach Chicken Salad. For this grilled chicken salad recipe, I put chicken breasts, corn on the cob and broccoli on the grill and add it to a plate of fresh spinach. A delicious and healthier dinner recipe!
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Healthy Autumn Chicken Salad Recipe + Easy Salad Dressing
This Autumn Chopped Chicken Salad may just become your new favorite Fall salad! Every bite of this chicken salad is loaded with all the best flavors of Fall!
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????Ingredients for Healthy Autumn Chicken Salad:
1 lb (2 large) chicken breasts, trimmed and halved lengthwise
Garlic salt and black pepper, to taste
1 Tbsp olive oil to saute
1 large head (8 cups) romaine, rinsed, dried and chopped
2 pears, cored and sliced
1 cup dried cranberries
1 cup pecans, lightly toasted on a dry skillet
1/2 cup or 4 oz feta cheese, crumbled
Ingredients for Balsamic Vinaigrette Salad Dressing:
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 garlic clove, pressed or finely minced
1/2 cup olive oil
1/4 tsp salt
1/8 tsp black pepper
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How to Make Spinach Salad Chicken Bake | Dinner Recipes | Allrecipes.com
Get the recipe for Spinach Salad Chicken Bake at:
Have your spinach salad and chicken, too! Marinate chicken breasts in a zesty sauce of honey mustard dressing, white wine and black pepper, then cook shallots, garlic and spinach in butter, olive oil and bacon fat. Bake chicken breasts topped with the spinach mixture, fried bacon and shredded Provolone cheese for an incredibly delicious entrée.
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Healthy Spiced Chicken with Sweet Potato and Spinach Recipe! Protein Packed!
A heathy, nutritious Chicken meal. This dish is packed with protein and natural spices from our spice blend recipe kits.
This recipe uses our Spiced Burger Blend. It offers warming flavours to add depth to your meal.
You can head over to freshlyspiced.co.uk to check out our full range of blends and recipes.
Ingredients
4 Chicken thighs (skinless, boneless)
2 Sweet Potatoes cut into chunks
Half a bag of spinach
1 tbsp olive oil
250ml chicken stock
For the spice paste
1tsp Spiced Burger Blend
2 onions chopped
400g can tomatoes
Instructions
Place the sweet potato in a large saucepan over a high heat.
Cover with boiling water and boil for 10 mins.
Meanwhile, put all the spice paste ingredients in a food processor and blend until it forms a paste.
Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste.
Fry the paste for about 5 mins until thickened, then add the chicken.
Fry for 8-10 mins until the chicken starts to colour.
Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink. Season with black pepper, then add the sweet potato.
Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew.
Notes
Serve with fresh bread
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